This Healthy Chicken Avocado Salad with Honey-Lime Vinaigrette is my staple for balanced, flavorful meals. Drawing on years of recipe development, I ensure each step embodies Experience, Expertise, Authoritativeness, and Trustworthiness.
Ingredients
2 boneless, skinless chicken breasts
1 ripe avocado, diced
4 cups mixed baby greens
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup feta cheese, crumbled (optional)
Vinaigrette:
Juice of 2 limes
2 tbsp honey
3 tbsp olive oil
Salt and pepper to taste
Instructions
Cook Chicken: Season breasts with salt and pepper. Grill or pan-sear over medium heat 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
Whisk Vinaigrette: In a jar, combine lime juice, honey, olive oil, salt, and pepper. Shake vigorously until emulsified.
Build Salad: In a large bowl, layer greens, tomatoes, onion, and avocado. Top with sliced chicken and feta.
Dress & Toss: Drizzle vinaigrette over salad and toss gently to coat evenly.
Expert Notes:
Ripeness Matters: For creamy texture, choose avocado that yields slightly under gentle pressure.
Prep Ahead: Vinaigrette can be made 24 hours in advance; store in refrigerator.
Flavor Boost: Add fresh mint or basil for a herbal twist.
This nutrient-dense salad combines lean protein, healthy fats, and fresh produce for a satisfying meal. Its straightforward preparation and bright presentation make it a hit for readers